EASY Chocolate Fudge Cake Recipe- The Scran Line
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TUNNEL OF FUDGE CAKE
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Wellesley Fudge Cake
Wellesley Fudge Cake
-
time
prep:
30 min
total:
2 hr 5 min
servings
total:
16 servings
--
what you need
1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
1-3/4 cups sugar, divided
1/2 cup water
1-2/3 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter or margarine, softened
3 eggs
3/4 cup milk
1 tsp. vanilla
Easy Chocolate Frosting
make it
HEAT oven to 350°F.
MICROWAVE chocolate, 1/2 cup sugar and water in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool.
MIX flour, baking soda and salt. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Beat in flour mixture alternately with milk. Add chocolate mixture and vanilla; mix well. Pour into 2 greased and floured 9-inch round pans.
BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely. Fill and frost with Easy Chocolate Frosting.
--
Wellesley Fudge Cake
Perfect Chocolate Fudge Cake Recipe | Kuch Acha Pakao
Perfect Recipe Chocolate Fudge Cake | Kuch Acha Pakao
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The Legendary Tunnel of Fudge Cake (in a cast iron bundt pan)
The famous Tunnel of Fudge bundt cake: after this recipe won second place in the 1966 Pillsbury Bake-Off, it took the country by storm and transformed the bundt cake pan from an obscure oddity to a must-have in any baker's kitchen. When baked correctly, this is a rich chocolate cake with a mysterious tunnel of molten or softened chocolate in the center, similar to the modern day lava cake. How rich is this cake? Three other famous words can describe this cake: Death By Chocolate. And yet, this may be one of the most difficult bundt cakes to make. This video shows one attempt at baking the famous Tunnel of Fudge cake. Can you make this cake any better? Try it yourself and see! The recipe for this cake can be seen on my Web site, Cast Iron Chaos, at:
Cast Iron Chaos on Facebook:
Cast Iron Cooking on Facebook:
History of the Tunnel of Fudge Cake:
MUSIC: Symphony No. 9 (1824), Allegro molto assai (Ode to Joy) by Ludwig van Beethoven. Performed by the Skidmore College Orchestra (Public Domain).
Music courtesy of Musopen:
How To Make Cheesecake Factory Linda’s Fudge Cake! Beyond Delicious. Calling All Chocolate Lovers.
I have truly been waiting to make this. Cheesecake Factory Linda’s Fudge Cake is my all-time favorite chocolate cake. It is rich, chocolatey, and slightly sweet. This recipe satisfies the craving for sure. Delicious!!
Here are the new gadgets I used:
Wilton Cake Leveler/Slicer
Nordic Ware Cake Lifter
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Here's the recipe:
INGREDIENTS:
Chocolate Fudge Cake
1 3/4 cups flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Chocolate Ganache (recipe follows)
Chocolate sprinkles (optional) OR chopped toasted almonds OR pecans
INSTRUCTIONS:
1. In a large mixer bowl, mix together flour, sugar, cocoa, baking soda, baking powder and salt.
2. With an electric mixer on medium speed, beat in eggs, milk, oil and vanilla; beat 2 minutes on medium speed. On lowest speed (to avoid spattering), beat in boiling water (batter will be thin) until well blended.
3. Pour into 2 greased 9-inch round layer cake pans, dividing evenly.
4. Bake in preheated 350-degree oven about 30 to 33 minutes or until cakes test done. Cool in pans 15 to 20 minutes, then remove to racks to cool completely.
5. When cool, with a long-serrated knife, cut each layer in half horizontally. Spread a layer of Chocolate Ganache over bottom layer and over tops of 2 more cake layers and stack together on a large serving plate. Place remaining cake layer on top of cake stack. Frost top and sides of cake with Chocolate Ganache. Press chocolate sprinkles or nuts into ganache around sides of cake, if desired. Refrigerate cake until serving time. Makes 1 (9-inch) cake.
Chocolate Ganache
4 cups semisweet chocolate chips (2 (12-ounce) packages)
2 cups whipping cream
3 tablespoons butter, cut up
2 teaspoons vanilla
INSTRUCTIONS:
1. In a large microwave safe bowl or measure, combine chocolate chips and whipping cream.
2. Heat on high (100 percent) power in microwave oven 1 1/2 to 2 1/2 minutes. Remove from microwave, stirring until chocolate is melted and mixture is well blended. Add butter and vanilla stirring until butter is melted and mixture is well blended.
3. Cool in refrigerator, stirring occasionally, until of good spreading consistency to spread over cake layers. Use to fill and frost top and sides of a 4-layer 9-inch cake.
Source: Restaurant Replicas column, Los Angeles Daily News, 1996